bukhari rice with fried chicken recipe

 INGREDIENTS:
7 big carrot (Grated)

5 big sliced onion

3 cups rice (Indiana gate)

6 cups of boiled water

3 teaspoon salt

Pepper for seasoning

4 tablespoon corn oil

2 teaspoon dry chicken soup

Sliced almonds and raisins

Fried chicken:
1 whole chicken" cut for 4 pieces"

2 Tomato

2 Onion

2 Garlic cloves (grated)

Ground oregano

 Basil

 3 tablespoon tomato paste

 1 cup of yogurt

½ cup of olive oil

 Salt, pepper and Cardamom

PROCESS:

To make bukhari rice  :

In a skillet over high heat with corn oil, put ground onion and keep stirring for few minutes, then add the grated carrot and keep stirring until  the carrot and the Onion wilts, divide it for 2 half and set aside.

In a big cooker over high heat with corn oil, put the rice and1 half of the mix above, keep stirring for 5 minutes then add the water, chicken soup, salt and pepper, cover it and cook it over very low heat for 40 minutes.

In a skillet over high heat with corn oil, cook the sliced almonds for a minute then add raisins and cook it for another minute then add the other half of the mix of carrot and onion, keep stirring for 3 minutes.

When the rice is ready, put it in the serving dish and dress it with the cooked sliced almonds, raisins, carrot and onion we made before.

To make the fried chicken:
In a large pot, bring to a boil 6 cups of water. Add the chicken when the water start to boil put the chopped onion, salt, pepper and Cardamom, cook over medium heat for about 30 minutes. Drain in a colander

In a blender, put tomato, onion, garlic, Ground oregano, Basil, tomato paste,  yogurt, olive oil, Salt, pepper and Cardamom and blend it together, the pour it over the chicken and sat a side for 20 minutes.

Over medium heat fry the chicken each side for 5 minutes.

Trick I always do to add a great flavor to the fried chicken, put the fried chicken in a cooker and with piece of aluminum foil, shape it as a hole and put inside it 1 tablespoon butter and put it inside the cooker with the chicken. Fire one piece of coal and put it over the butter and cover to hold the steam inside the cooker for 5 minutes.

macaroni with bechamel recip

MACARONI WITH BECHAMEL 'S INGREDIENTS:

1 liter of milk

150 grams of butter
½ cup of All Purpose Flour

½ onion (Grated)

2 garlic cloves (Grated)

Salt and pepper for seasoning
500 grams rigatoni

Chopped Basil leaves

250 grams of mozzarella cheese

Meat Filling:
500 grams  of Ground Beef
3 tablespoon corn oil

Fine chopped onion
salt and pepper for seasoning

PROCESS:

To make the filling:
In a skillet over medium heat with corn oil, put ground beef, onion, salt and pepper, keep mixing until the fat drain, for approximately 10 minutes. Then put it a side

To make the macaroni and the bechamel sauce: 

In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 10 minutes after the boiling point. Drain in a colander

In a saucepan, melt 125 grams of the butter over medium heat with the grated onion and garlic. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Season with salt and white pepper. Set aside.

Grease a 9X13” baking dish with 25 grams melted butter and chopped basil, then put half of the rigatoni after that put the meat filling then the rest of the rigatoni and pour the bechamel sauce, at the top put the mozzarella cheese

bake in oven for 25 minutes or until bubbling and the top is golden brown.

Eclairs recipe

ECLAIRS INGREDIENTS:
Dough:
1 cup of Water
1 cup of All Purpose Flour
1/2 tsp Salt
120g Butter
4 Eggs

4 teaspoon of vanilla extract

custard Filling:
2-1/4 cups of Milk
1/4 cup of Corn Starch
1/4 cup of Granulated Sugar
4 Egg Yolks 
4 teaspoon of Vanilla extract 
Small Pinch of Salt

Ganache:
120g of Semisweet Chocolate Chips " or any kind of chocolate you prefer"
1/4 cup of Heavy Cream

PROCESS:

To make the custard:
1) add all your custard ingredients in a large saucepan and with the heat turned off, whisk them all together to combine.
2) Place your custard over medium heat and cook it, stirring the whole time until the custard thickens. Strain it through sieve into a bowl, cover the custard with plastic wrap (make sure the plastic wrap is touching the custard) and put it in the fridge until completely cool down.

To make the dough:
1) Preheat oven to 230 C.
2) Prepare Baking tray, put inside it butter paper.
3) Put the water, butter, and salt in a medium saucepan and bring to a boil over medium low heat. Remove from heat. Add the flour all at once and stir well with a wooden spoon until the flour is completely mixed in.
4) Turn the heat back on to medium heat and cook, keep mixing for 2 minutes. Scrape the dough into a large bowl. And let it cool down a little" for 5-10 minutes"
5) With a whisk or wooden spoon, beat in the eggs one at a time each egg with one teaspoon of vanilla extract until all four eggs and the vanilla are well incorporated.
6) Fill a disposable piping bag that has been fitted with a large round tip with some of the dough (you will have to do these in batches) and pipe out 10 cm, and keep piping on your prepared baking tray.
7) Brush the top of the eclairs with some water and bake them for 10 minutes, reduce the temperature to 180 C. and continue baking them for an additional 20 to 25 minutes or until lightly golden brown. As soon as they come out of the oven, use a medium size piping tip and make a little hole at the end of each side so the steam can escape, allow to cool completely.

To make the Ganache:
1) Heat the cream in a small pan over medium heat until just below boiling point "important to not make it boil".
2) Pour the heated cream over the chocolate chips and let sit for 2 minute then whisk until the chocolate has melted.

- When ready to gathering all the ingredients together, using a piping bag fitted with a medium size round tip, fill each shell with the custard and either dip the tops in the melted chocolate or spoon the chocolate over the top but I prefer to dip it in the melted chocolate.
- Put them in the fridge, allow them to cool down completely before serving.

stuffed cheese buns

 INGREDIENTS:

3 cups all-purpose flour

3 teaspoon active dry yeast

½ cup yogurt  

1 cup water

¼ cup corn oil

2 tablespoon sugar

1 teaspoon salt

250 grams any type of cheese that can melt

2 tablespoon melted butter

1 teaspoon garlic powder

Chopped Basil leaves

PROCESS:

1.  Combine flour, yeast, sugar and salt together. Make a well in the middle and pour corn oil, yogurt and water. Mix until you have nice and smooth dough. Cover it with a sheet for 20 minutes.

2.  Cut the dough to small balls and cover it with sheet for 10 minutes.

3.  Preheat the oven to 180 degrees and position one of the oven racks into the center of the oven. Lightly grease a 12 inches round baking dish with either butter or cooking spray and set aside

4.  Take each ball we made before and put inside each one piece of cheese. Place the ball seam side down in the greased baking dish, cover the baking dish with a kitchen towel so that the formed buns won’t dry out.

5.  Once you have all the rolls in the baking dish, cover them with plastic wrap and allow them to sit in a nice warm place for about 10 minutes.

6.  Once the balls have risen, bake them for about 20 to 25 minutes or until golden brown.

7.  In a bowl mix the melted butter, Chopped Basil leaves and garlic powder together. Brush the ball with this mix immediately when they come out of the oven and enjoy!

Honey garlic shrimp

HONEY GARLIC SHRIMP INGREDIENTS:

2 kilo shrimp (skin off and tail on)

1 tablespoon chopped garlic 

1/2 teaspoon chopped ginger 

4 tablespoon honey

2 tablespoon soy sauce

PROCESS:

1.  Combine garlic, ginger, honey and soy sauce together and divide it into half.

2.  Soak the shrimp with one half of the mix we made on step 1 for 15-30 minutes.

3.  Over medium high heat pan cook the soaked shrimp with some oil. Cook them on both sides in two time until it turn to browned.

4.  Using tongs, rub the shrimp into the caramelized part on the bottom of the pan.

5.  Serve hot with the remaining sauce.

- you could serve it beside noodles. 

tabbouleh "lebanese salad"

TABBOULEH'S INGREDIENTS:

2 tomatoes

3 green onion

1 bunch of parsley

1 bunch of mint leaves

3 tablespoon Reis Fine Bulgur

2 tablespoon vanilla extract

 ½ cup lemon juice

½ cup olive oil

Salt and pepper

PROCESSE:

Place bulgur, ¼ cup olive oil and lemon juice in a bowl. Stand, covered, for 10 minutes or until bulgur has softened.

Chop parsley, mint leaves, tomato and green onion very well by using "mezzaluna chopper" for best results for your tabbouleh.

In a salad bowl but the chopped ingredients, bulgur with olive oil and lemon juice, salt and pepper and the rest of the olive oil and mix it all together well. Then your tabbouleh is ready to serve.

P.S.: if you can't find mezzaluna chopper or reis fine bulgur, you can find it from amazon. 

pancakes

INGREDIENTS:

2 cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

3 tablespoon sugar

2 eggs

2 tablespoon vanilla extract

1 ½ to 2 cups milk

2 tablespoons melted

unmelted butter for cooking

PROCESS:

In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk and the vanilla extract, then stir in 2 tablespoons melted butter. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.

Heat pan over medium-low heat.

Place a teaspoon or 2 of unmelted butter on the pan. When butter foam subsides, ladle batter on the pan, making pancakes of any size you like. Adjust heat as necessary; Flip pancakes after bubbles rise to surface and bottoms brown.

Cook until second side is lightly browned. Then Serve several pieces above each other and on the top put honey syrup and small piece of butter

Cream Caramel Cake

Serves: 12

INGREDIENTS

For the caramel:

1 cup granulated sugar

For the crème caramel:

3 eggs

2 teaspoons vanilla extract

2.5 cup powdered milk

2.5 cup water

0.5 cup superfine sugar

1 lemon (zest and juice of)

Note: You can also use the ready crème caramel from the supermarket 

For the cake:

1 cup sugar

1 and 1/2 cups flour

0.5 cup unsweetened coco-powder

3 eggs

3 teaspoon vanilla

1 cups water

1 cups oil

1 teaspoons baking powder

PROCESS

Caramel:

At a low temperature, put sugar in a medium-size aluminum angel food or round cake pan, and heat it up above the stove until it’s completely melted with beautiful amber color, make sure u stay close because it burns out so quickly.

Pour it into a cake pan then put it away to cool. Eventually it’s going to get hard.

Cream Caramel:

In an electric mixer add all ingredients and mix until well combined.

Add the mix on top of the cold hardened caramel.

The cake:

Preheat the oven to 180 C.

Beat the eggs with vanilla (3 minutes), add the oil and sugar. Beat until pale. Add the water and mix for 5 minutes until combined.

In another bowl add the flour, baking powder, and coco-powder and mix then add it to the liquid mixture little by little until totally combined. Pour the mixture over the custard layer (Cream Caramel).

Place the cake pan in a larger pan filled halfway with hot water and place it on the middle rack of a preheated 180 C oven. After 45 minutes open the oven and insert a fork or knife in to test if it's ready. You will know the cake is done when you insert a knife or cake tester and it comes out clean.

Allow the cake to cool completely to room temperature then place it in the fridge for 6 hours at least. Turn the pan upside down on a serving plate, tap it on the top gently and the cake should come out easily.

ADVICE: make the cake direct while you are preparing the cream caramel, you don't want the cream caramel to over cool down

cheese burger

Makes 8

Prep time: 10 mins

Cook time: 15 mins

INGREDIENTS:

600 grams of Ground Beef

8 burger buns

Salt and Pepper, to taste

8 sliced cheese

2 teaspoon butter

 Lettuce

For the ranch dressing:

1/4 cup of Mayo

1 Clove of Garlic, grated

Small bunch of chopped coriander leaves

1/3 cup of yogurt

Salt and pepper

PROCESS:

1) Form the beef into 8 equal-size balls, Form the balls into burger patties, about 1/4-inch thick, sprinkle the salt and pepper over the patties on both sides. Chop the onion to small pieces and set aside.

2) Preheat a grill pan over medium high heat (between medium and medium high) grill the burgers for about 4 to 5 minutes on each side. Just before it fully cooked out the sliced cheese on the top of the burger patties and let it melt, remove to a plate and allow them to rest for a few minutes.

3) At the same grill pan put the onion and caramelize it.

4) one more time at the same grill pan, add the butter to the pan, cut the burger from the middle into 2 pieces, put the inside face of the dough on the pan  and toast it "until turn to orange ".

5) To make the ranch dressing, stir together the mayo, yogurt, chopped coriander and garlic in a small bowl, add the salt and pepper and set aside.

6) To assemble the burgers, smear a little ranch dressing on the bottom half of the toasted roll, top with a piece or two of lettuce, followed by the cheese burger ,after that put the caramelized onion,  then put the top half of the toasted roll and dig in!